cook

busser

dishwasher

host/hostess

server

Abuelos Mexican Restaurant

In the afternoon, I'd come in at 4, put in the call aheads in the computer from the morning shift, clean menus and get sanitizing rags, put in the floor chart, make a rotation list beginning with the first server to arrive. When the second and third hosts come in, I'd send someone back to roll silverware and I'd have the other running tables. I'd plan for large parties, keeping in mind the time of their arrival and the size of their party. It was a lot of planning and one little mistake can make a lot of customers very angry. I learned how to roll silverware at a very fast pace. The whole job was very fast-paced. I learned how to pay attention to detail. I knew all 106 tables in Abuelo's like the back of my hand. I could picture the table top in my sleep. I knew how to rearrange tables in order to fit a larger party at a table. I was always aware that table 92 could fit a party of 8 but table 93 could only fit 7 even though they were the exact same size table. It was keeping little things like that in mind when coordinating that made things go smoother. When sitting up a table for a large party, ask about kids and the kids menus, slings, highchairs, or boosters. I saw managers come and go but I'd say I had a good relationship with management. I showed up for work on time and did my job to the best of my ability. I still remain in contact with my co-workers from Abuelo's. They became friends as well as fellow hostesses. The hardest part of the job was dealing with unhappy customers. The most enjoyable part was having satisfied customers and exceeding their expectations of quality service. I also enjoyed being a part of a team, all working towards a common goal. Get everyone sat and keep everyone happy, keep silverware out consistently and do everything with a smile.

I was excited to work as a hostess for Abuelo's, but was told my position was eliminated after I was secured of that position; so I had no choice BUT to train as a server because there was no other open position (my prior training for serving was not good at all, but I had no choice due to financial issues). I wasn't comfortable training to be a server and told my managers that; but they were able to assure me that they would be patient and slow to make me comfortable at it. My first day in training, the managers told me and the group I was going to be training with that we were going to RUSH through the training process. After a few days of not being able to handle it, I consulted with my managers that I really applied to be a hostess and that I didn't apply to be a server for a reason. Thankfully, they were able to switch me to my initial desired position, which was hostessing. After they switched me to that position, they NEVER put me on the schedule for two weeks straight! I had to call multiple times to have it get fixed, they didn't fix it until two weeks! Finally, I went in person to talk to the lead manager, and I waited until closing time. The minute it was closing time, he walked out of the restaurant without acknowledging my presence, and left. I had to wait even longer just to talk to the assistant managers! It was such a horrible experience, I ended up getting behind on my financial responsibilities because of them, and I made SURE that none of my family members were to eat or spend any of their hard earned money there because of how I was treated! I would NOT recommend employment here unless you want to be forgotten about.

Each day gave me the opportunity to greet guest and make sure they have a wonderful dining experience.
Working for Abuelo's was prestigious because the ambience was so beautiful and guest felt very special dining there and their expectations were high.
I enjoyed seeing the look on their faces when the server brought their food to the table. It was obvious from their smiles and widen eyes that the food was very appealing.
I learned from the compliment and reviews that guest really appreciated my smile and pleasant rapport.  
I was pleased with the management structure because I had an immediate Supervisor who was always available to support staff without us having to wait on a GM.   
The Supervisor was very meticulous about the staff she hired and made sure they were a good match for the restaurant and culture.
The hardest part of my job came when we were short staffed and I always took the initiative to assist the other staff, which sometimes I cleaned tables and ran setups and beverages.
Overall working for Abuelos was enjoyable and a great place to serve others!
 

A family work environment on and off work
As a restaurant they would plan events on and off work. If you had a birthday  they would  have  a catered meal everyone would bring a dish. 
  Typical day everyday you set up you station. I worked Grill/Saulte. Get there at 9-Be set up by 10:30. I would get my tickets that only applies to my station. Every plate served would got in a to layer oven. I grill or salute the plate is put one one or to tables. I place my food on the plate according to the ticket. The expedite person would double check  the plates. At the end of your shift you clean restock inform the next shift if any changes ark if anything extra they may need before you clock out. We could eat anytime as.long as it was in a designated area and none of anything expensive. Other work eat something fast and get back to work
Hardest part truck day 3 days a week the restaurant seated around 300 people counting the dog friendly patio. So we always had 8 people lemon would put op dry food men put up cooler and freezer, chemicals etc.
  My most enjoyable was the comratery we had in 15 year working the we open the restaurant for day one trained 3 weeks had a family and friend opening.  Then the grand open believe it or not 80 percent are still there


I worked at Abuelo's last year for a few months when I moved back to Austin after college (I worked at a different restaurant throughout college where I absolutely loved it and felt valued/respected). The GM here takes no accountability. If the kitchen makes a mistake, it's very common for this to be blamed on the server. Very poor FOH/BOH dynamic, and hard work and great performance aren't appreciated or rewarded. Some servers are clearly favored and exempt from their duties, but it's not necessarily the ones who perform well. I had almost forgotten about this place, but when I got an email recommending that I apply (no thank you!), I felt compelled to let other people know what they'd be getting into. The way I was treated, and the way I saw some of my coworkers being treated, was truly despicable. I was a hard worker, helped and encouraged my team wherever I could, was consistently on top of my side duties, and took wonderful care of my guests, but was treated extremely unfairly by the GM because I didn't pretend to be impressed by his attitude. I would not recommend this workplace to anyone. Don't waste your time or energy in this miserable place.

I generally enjoy the relaxed atmosphere and friendly coworkers and managers. My schedule is respected and I don't often have to ask for schedule changes. Rushes can be tense, especially if there is a shortage of servers. If there are no bussers for the day, some servers can and will expect you to buss their tables while hosting (some do not pre-buss), be prepared to speak out if you're too busy to buss. Some servers will tell you not to seat them when it is their turn in rotation, and on busy days, this may cause some managers to act upset and condescending towards hosts for not seating them. (After they have you seat them, you may have a server upset with you as well.) Finding more hosts seems like it's been difficult, as new hosts have quit within weeks of hire. While I overall did enjoy working at Abuelos, the atmosphere seems TOO relaxed and casual at times. High-stress rushes and understaffing issues with trouble keeping new hires were the main drawbacks.

During my time at abuelos i have learned many things, such as communication skills, customer service, cash handling, and how to build confidence within myself in my work to better myself and do a better job.
a normal day at work would consist of me arriving at work an hour early every day and setting up the back to help make everything run smoothly for the other servers, once we opened i would check my section and see where i would be working that day and wait for customers to come. when i do get a customer i do the same thing every time, greet the customer with a smile take there order and see to their needs making their experience a positive one. after my shift i would do the assigned back work and clock out.
the hardest part of the job for me was working a lot of hours with little pay and being on my feet all the time.
but what i enjoyed about working there was the people getting to know new people and working with new people everyday.

Everyone gets along at Abuelo's and most of us are mature enough to put differences aside. We are all looking out to help one another if needed to make the restaurant operate smoothly and efficiently as a whole. I can tell I've learned a lot about myself as a person, customer service and the restaurant industry just by working at Abuelo's. I absolutely love my coworkers, they make me not want to ever leave the restaurant. We are like a family. My coworkers are very friendly and positive and that helps get through difficult of stressful situations at times. I've developed many friendships with my coworkers and they make my job more enjoyable and fun. Management is ran efficiently throughout the restaurant but they do however show favoritism towards others. The hardest part of my job is working in the kitchen in the summer and working during the weekends when the restaurant is the busiest and most stressful time to be working.

A typical shift starts with a shift meeting in which the managers inform all of the servers about how to better serve our guests, speak about daily specials or discontinued items, talk about team work, and begin the shift. The managers are usually as helpful as possible and always go above and beyond to make sure every guest has a great experience. The restaurant can be a frustrating place at times, but my co-workers are usually fun and exciting to work with. The hardest part about the job is having a completely full section and getting behind with the request of the guest, but having great team players helps a lot. The most enjoyable part of the job is the reward of working hard. The tips for the most part out weights the amount of time spent at work so I feel like my time spent working is actually worth it. 

I usually help open from 10-11, busy non stop from 12 till about 2, continue taking tables or if I have things to do I do my cleaning or go home.  If I chose to stay which I do usually I take tables till about 4 then I clean my section & do my side work.  I turn my money in & go home. Management is always around watching us.  I usually don't talk to them unless a costumer is unhappy and they ask to speak with a manager.  My co-workers are great and since we are short handed on a daily basis they bring people in every week or so from out of town.  For example we have people from Florida, Indiana, Ft. Worth, Abilene, and a manager from Virginia. The best part of my job is the people I work with and what I learn from them and the diversity of people I work with is endless.

Top Job Titles	Average Salary
Cook 20 salaries reported	$16.36 per hour
Busser 15 salaries reported	$12.33 per hour
Dishwasher 17 salaries reported	$15.06 per hour
Host/hostess 13 salaries reported	$12.48 per hour
Server 2 salaries reported	$19.92 per hour

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